This month I participated in a Foodbuzz 24×24 dinner. My black and white dinner proposal was chosen, and I couldn’t be more pleased. I love the food-blogging community aspect to it, and the making-black-food-appealing challenge. Here is a little bit about what they do every month:
“Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. “-from Foodbuzz
The only thing not black and white was my apron, and my lipstick. The only hitch in making this dinner was broken glasses, and hands full of super glue. It was a classic comedy show the day before this dinner, but good things come to those who wait. And boy did good things come. This was one of the most enjoyable multi-course dinners I have made in a long time.
After removing super glue from ten fingers, two palms, and nine knuckles, and confirming every potential chance to replace my glasses before dinner the next day was moot because it was Thanksgiving, a second tube of glue was bought, and with glasses mended, all was well. The show, or in this case, the dinner must go on.
My legally blind self was thankful this year for only frames being broken, and lenses staying intact. And science. The science that made super glue.
Strangely the only celery root at my market stand was a little over 3lbs, which was exactly what I needed. Another sign of good things to come.
Celery Root Soup
serves 8–10
from David Lebovitz
2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt
2 garlic cloves, peeled and thinly sliced
one large celery root (about 3-pounds, 1.5kg), peeled and cubed
3 cups (750ml) chicken stock
3 cups (750ml) water
1 to 1 1/2 teaspoons freshly-ground white pepper
scant 1/8 teaspoon chile powder (I used Rancho Gordo)
1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chili powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.
To serve, rewarm the soup in a saucepan and ladle into bowls.
Variations: Celery root has a distinctive flavor, but don’t hesitate to experiment with adding other ingredients. Cubes of pear or apple could be cooked with the cubes of celery root and puréed, a dusting of nutmeg, or some tangy crème fraîche instead of the olive oil are all worthy additions.
I’m a big fan of chunks of crisp bacon floating around in there, or you can even add a swirl of another root vegetable soup, such as beet or carrot. And if you’re feeling opulent, this soup lends itself very well to shaved truffles scattered over the top.
*I added two red pears along with the celery root, 1/4 cup of cream, and 2 tbls. of sour cream at the end of cooking. This soup could be a meal itself. So full of flavor. A soup that makes you smile.
Black Bean-Stuffed Eggs
Eggs
Black beans, canned or soaked and cooked
Mayonnaise
Sour Cream
Salt and Pepper
Pinch of Cayenne
Garnish with radish, and black-eyed pea
Black Salt (optional)
Cover eggs in cold water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Rinse in cold water. Peel, halve, and reserve yolk for another use. (sprinkle on a salad, throw in a breakfast hash, or put on a roast beef sandwich)
Smash black beans with desired amount of mayo, and sour cream. Add cayenne, salt (only a pinch if using the black salt), and pepper. Stuff eggs, add garnish. Sprinkle salt on plate.
Sesame Cheese Log
1 8-ounce package of cream cheese, softened, but still cool
1/2 shredded mozzarella
1/2 cup mild goat cheese, I used Drunken Goat cheese
1 tbls. Dijon, or garlic mustard
1 tsp. Worcestershire sauce
Salt and Pepper
Sesame seeds
Crackers, or bread for serving
Mix all ingredients with mixer. Pour sesame seeds onto a piece of plastic wrap (use enough to cover log well), and flatten into a square, about the length you would like your cheese log. Scoop cheese onto the sesame seeds. Start to roll in seeds, and form into log using plastic wrap. When shaped well, and covered in seeds, wrap and refrigerate for at least an hour. Serve with crackers.
*You can use any cheese you like!
Baby Turnip and Apple Salad
6 baby turnips, sliced thinly
1/2 Granny Smith apple, thinly sliced
juice of half a lemon
drizzle of olive oil
white pepper
salt
Slice turnip and apple. Toss with remaining ingredients.
*This was a great palate cleanser.
After a little jazz, and a peak at Dean Martin and Jerry Lewis playing in the living room, I was back in the kitchen to the crab that was calling my name.
Cauliflower and Crab Ravioli
serves 2 or 4 as part of a multi-course meal
Ingredients
-
- 1 1/2 teaspoons unsalted butter
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 small head of cauliflower (1 pound), cut into 1-inch florets
- 2 tablespoons water
- 1 cup heavy cream
- 1/2 pound lump crabmeat, picked over
- Salt and freshly ground white pepper
- 8 round won-ton wrappers
- 1/2 cup freshly grated Parmesan cheese
Directions
- Bring a large skillet of water to a boil. In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes. Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
- Add the heavy cream and simmer until slightly thickened, about 6 minutes. Add the crab meat and stir gently to heat through. Season with salt and pepper and keep warm.
- Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 2 minutes. Drain and return to the pot. Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.
- Place 1 won ton wrapper on each plate. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.
from Food and Wine
*This recipe originally used homemade pasta. I sadly do not have a pasta maker, so I compromised with won-ton wrappers. I always get great results this way, but by all means go for the homemade pasta if you can. This is a great free-form ravioli. It also says it serves eight. Not happening in my house.
Dessert was highlighted by my new favorite thing: butterscotch powder.
Poppyseed and Mascarpone Mini-Tart
Filling
Poppyseed Filling:
1 1/2 cups milk
1 cup ground poppyseed, (I skipped the grinding, but recommend it)
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter
1 tbls. butterscotch powder
Pre-baked tarts.
Use your favorite tart, or pie dough. Bake at *350 for about 18 minutes for 2-inch tarts. If you have access to good quality store-bought tart shells, these will work too.
Heat milk and when it boils add sugar, flour, butterscotch powder, and poppyseed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter, and then vanilla. Cool filling before adding to crust.
* This makes enough for 10, 2-inch tarts.
When filling is still warm, add 1 8-ounce container of mascarpone, and blend thoroughly. Fill tarts, and serve, or chill until ready to serve.
The poppyseed filling, minus the butterscotch powder is from czechmatediary.com. It is a kolache filling.
25 responses to “Foodbuzz 24×24: Ebony and Ivory”
Green Girl
December 9th, 2010 at 18:49
Looks like a great evening with lots of delicious dishes.
The celeriac soup sounds so good, i like celery root but i rarely find it in my area :((( and the mascarpone tart is so yummy.
congratulations for being chosen for FoodBuzz 24X24
have a wonderful rest of the week
The Lonely Radish
December 14th, 2010 at 10:16
Thanks! I can’t always find celery root either, even at Pike Place market.
Stella
December 2nd, 2010 at 07:18
I love your black and white theme!! I love the poppy seed tart especially, poppy seeds don’t get enough dessert love as far as I’m concerned. Way to go! 🙂
The Lonely Radish
December 14th, 2010 at 10:06
Thank you. I agree. Go poppy!
Kare
November 30th, 2010 at 20:45
Totally digging your theme! The tarts look amazing. Yum.
claudia lamascolo aka pegasuslegend
November 30th, 2010 at 16:23
Very nice I love ravioli congrats on your proposal!
The Lonely Radish
December 14th, 2010 at 10:05
Thanks 🙂
Emme @Food Samba
November 30th, 2010 at 11:34
This is such a fun idea! Your poppyseed and marscapone tart looks amazing and I’d definately love to take a bite of that lumpy crab raviolli! I love the idea of using wonton wrappers, never thought of that.Since i don’t have a pasta maker either, I will have to give that a try!
The Lonely Radish
December 14th, 2010 at 10:03
Thank you 😀 Yes, wonton wrappers rule!
Courtney
November 30th, 2010 at 10:02
What a cool idea! That celery root soup looks amazing, and it really makes me want to try black truffle.
The Lonely Radish
December 14th, 2010 at 10:02
I can’t believe how much I liked the celery root. I rarely eat it, and have no idea why. It’s so flavorful.
Monet
November 29th, 2010 at 21:51
So your poppyseed tart has to be the most adorable, delectable pastry I’ve seen all month! I’m loving it, and I want to make something similar as soon as I can. This looks like a beautiful evening, and a well-executed party from start to finish. You are too cute, by the way! Thank you so much for sharing and congrats on getting chosen. I hope you have a wonderful Tuesday!
torviewtoronto
November 29th, 2010 at 18:56
lovely post and theme
The Lonely Radish
December 14th, 2010 at 10:00
Thank you 🙂
denise @ quickies on the dinner table
November 29th, 2010 at 04:49
Congrats my lovely, on being the chosen one 😉 LOVE the theme and I would have gone straight to the ravioli. Love cauliflower, love wonton wrappers, love cheater ravioli. Brilliant I say!! I am kinda picqued by that speckly poppyseed tart though. Butterscotch powder, you say?
Sommer @ A Spicy Perspective
November 28th, 2010 at 21:07
My, my, my…it ALL looks so delicious! But if I had to choose I think I’d start with the ravioli!
The Lonely Radish
November 29th, 2010 at 04:29
Ravioli were definitely my favorite. I mixed the tiny bit of leftover crab filling with some mini- farfalle the next day. Omg. I already want it again.
Mollieann
November 28th, 2010 at 17:38
Amazing recipes, you are more talented than I have ever dreamed of being. And now I know at least one thing you need for Christmas – a black and white apron perhaps? Not bad for a Legally Blind chef my princess, Love and Sinatra, mom
The Lonely Radish
November 29th, 2010 at 04:19
Thanks mama. Miss eating with you. xoxo
doggybloggy
November 28th, 2010 at 16:57
congrats on the 24 – black and white is a great idea and you did a fantastic job!
The Lonely Radish
November 29th, 2010 at 04:20
Thanks for checking it out. Glad you liked it. It was stress-free fun 🙂
Chef Dennis
November 28th, 2010 at 16:36
Wow Sara
what a great job you did with the black and white dinner!! and congratulation on foodbuzz choosing your idea!! That is just too cool!
I love that little marscapone tort!
Cheers
Dennis
The Lonely Radish
November 29th, 2010 at 04:26
Thanks Dennis 🙂 Poppyseed rules!
Evelyne@CheapEthnicEatz
November 28th, 2010 at 15:33
Congrats on the 24 x 24. And what a great idea for a meal, love the theme. Everything looks great, hope no superglue fell in the dishes.
The Lonely Radish
November 29th, 2010 at 04:25
Thanks. It was great, especially the ravioli. That glue only had eyes for my hands, thank goodness. 😉